EDGY FASHION + LIFESTYLE + CULTURE

Month: May 2017

Actor Jeffrey Dean Morgan, who has played major roles in hit television series such as “The Walking Dead” and “Grey’s Anatomy,” will drive the 2017 Chevrolet Corvette Grand Sport Pace Car to lead the starting field of the 101st Indianapolis 500 presented by PennGrade Motor Oil to the green flag Sunday, May 28.
Morgan plays “Negan” in the smash hit AMC series “The Walking Dead,” which returns for its eighth season this fall. He received a Critics’ Choice Television Award for Best Guest Performer in a Drama Series and an MTV Movie & TV Award for Best Villain in 2017 for the role.
“We’re honored to welcome Jeffrey Dean Morgan to IMS to drive the 2017 Corvette Grand Sport Pace Car,” IMS President J. Douglas Boles said. “He’s used to playing the ultimate villain in ‘The Walking Dead,’ but he’ll be an envied hero to millions of race fans around the world when he gets to lead the field to the green flag of the 101st Indianapolis 500 in such a beautiful Corvette.”
Morgan also endeared himself to audiences with his recurring role as “Denny Duquette” on ABC’s smash hit series “Grey’s Anatomy” and as “Jason Crouse” in the CBS series “The Good Wife.” He also had a notable, recurring television role in the CW drama series “Supernatural.”
He has guest-starred in many popular television series, including “ER,” “JAG,” “Walker, Texas Ranger,” “Angel,” “CSI: Crime Scene Investigation,” “Sliders,” “The O.C.” and “Monk.”
Since his motion-picture debut in “Uncaged” in 1991, Morgan has appeared in more than 25 feature films. He starred in “Watchmen,” director Zack Snyder’s adaptation of the iconic graphic novel. Other feature credits include “Desierto,” “Batman v. Superman,” “The Resident,” “All Good Things,” “The Losers,” “Taking Woodstock,” “Shanghai,” “Texas Killing Fields” and “The Accidental Husband.”
The 2017 Corvette Grand Sport Pace Car equipped with the Z07 package features a 460-horsepower LT1 direct-injected V8 engine that accelerates the car from 0-60 mph in 3.6 seconds and covers the quarter mile in 11.8 seconds. The Corvette Grand Sport Pace Car also achieves 1.2 g cornering capability.
This will be the 14th time a Corvette has served as the official Pace Car, starting in 1978. No other vehicle has served as the Pace Car more than the Corvette. This is the 28th time a Chevrolet has led the field, dating back to 1948, when a 1948 Fleetmaster Six convertible paced the race.
Visit IMS.com to purchase tickets for the 101st Indianapolis 500 Presented by PennGrade Motor Oil on Sunday, May 28 and for more information on the complete Race Weekend schedule at IMS.
The race also will be televised live on ABC, with the pre-race show starting at 11 a.m. (ET). Advance Auto Parts IndyCar Radio will provide live coverage of the race to its affiliates and on Sirius 212, XM 209 and SXM 970.

Monterey, CA – The California Roots Music and Arts Festival is excited to announce the food and craft vendor lineup for the festival happening on May 26-28, 2017 in Monterey, CA. Now in its eighth year, the festival continues to partner with stellar local food vendors to bring festival goers many dining options including vegan, vegetarian, and gluten-free choices. The festival will host several craft vendors at the “Art Retreat” zone, sponsored by Integrity Wine, which will be selling clothing, unique artwork, and more. Cali Roots is also proud to support a number of great nonprofit partners this year with an area dedicated to them. View full list of partners here.

Al Coppolo, Vendor Coordinator, enthusiastically states, “We get over 100 submissions that want to be part of the event, but can’t take them all because space is limited. We have criteria including having a variety of vendors that don’t have the same menu.” An exciting new addition is The Green Grocer from Healdsburg, CA, who will be offering an extended selection of all organic gluten free vegan items, which is one of the most requested options at the festival. Equal Exchange Coffee, is a sponsor of the event and provides sustainable coffee, by using coffee beans that are organically grown and farmed locally without using artificial pesticides or herbicides. This ensures that pollution from wastewater and fertilizers is minimized and soil erosion is decreased and native forests are kept intact. A parallel mission to Cali Roots’ impressive greening efforts.

Also, new this year will be an expanded food vendor area near The Bowl stage that will free up pedestrian traffic from one of the main walkways. View the 2017 festival map here for details.

Finally, the festival will feature the return of their own signature beer, Hoppy Roots IPA, an exclusive Session IPA crafted by the festival producers along with the expert Sierra Nevada brewers in 2015.

NEW YORK, NY – May 25, 2017 – Media mogul, entrepreneur and Emmy® nominated talk show host Wendy Williams, is expanding her winning formula into Mobile with the official launch of her new entertainment and lifestyle app, Wendy Digital, available on Apple and Android, starting today. The app aims to provide a fun content-rich entertainment experience that indulges users with a daily dose of pop culture.

Wendy Digital will feature daily celebrity ‘Hot Topics’ where users can chime in on the show’s discussion, and catch behind-the-scenes footage of Wendy ‘on the go,’ including never-before-seen celebrity interviews and video content through ‘Suddenly Wendy’. Entertainment and celebrity knowledge will be tested and rewarded through the app’s ‘E-Trivia’ section. The app also features a ‘Shopping’ section, making it easy for users to browse and purchase Wendy’s outfit of the day, her latest HSN Collection, along with her favorite product recommendations.

Wendy is introducing her own line of emoticons, WenMoji, with the launch, giving users a fun way to express themselves with a set of her widely known catch phrases, including her popular ‘How you Doin’.

“A part of what I love about my show, is the connection I have with my audience and fans, whether it be in the studio, or while they’re watching at home,” said Wendy Williams. “Now through my app, I have a brand new platform where I can continue to engage with my fans, and be able to share more behind-the-scenes intel into my life outside of the show.”

Wendy Digital is available through the app store for free. For more information on the Wendy Williams app, visit www.wendywilliamsdigital.com

English band Clean Bandit played to the packed KL Live on 18th May, Thursday night, performing their signature blend of electronic and classical sounds on their show in Kuala Lumpur. The event started at 8 p.m with an hour-long opening act by Alextbh, the local RnB artist from Kuala Lumpur, Malaysia, opening the night with his hit ‘You’. The show proceeded to its main act at around 9pm. The crowd screamed to welcome the band members who appeared one by one on the stage, Clean Bandit kicked off the show with 2014 track ‘UK Shanty’, followed by another 2014 track ‘Stronger’, immediately sending the party vibes throughout the hall.

They continued the night with their other hits, ‘Extraordinary’, ‘Come Over’, to the more recent songs like ’Symphony’ and ‘Rockabye’ were also on their set list. The band members regularly interacted with their fans and showed off their musical skills by playing many instruments, including violin, as well as electronic drums. The crowd also played its part in the concert, singing along with the band, clapping hands in the air and dancing individually or in small groups making the hall a party scene.

After performing 15 songs, the band left the stage making it seem like the end of the show, but in just couple minutes they were back and the party atmosphere continued when the group started performing their other hit, ’Tears’. As the song ended, the iconic intro of ‘Rather Be’ which won the Grammy Award in 2015 for Best Dancing Recording, was played and the crowd went crazily enthusiastic again. There was definitely no place electronic music lovers would rather have been at that moment but right there, singing the song together to close one amazing night.

Malaysia longest creative festival was back to Kuala Lumpur from 5-21st May 2017, with “Rediscover KL” as its theme for this year, Urbanscapes brought a lot of exciting acts start from the local artist to international ones, such as Mew, Cigarette After Sex, and even the Grammy Award winner, Clean Bandit. Not just about the acts, we also didn’t want to miss the Urbanscapes 2017 visual art component and installation at Urbanscapes House.

Walking down to the white colonial building at the corner of Hang Kasturi street, we were greeted by the hospitable host giving a short explanation on what was going on at that historical building.

Collective | Individuals
Located at the basement of Urbanscapes House, Collective | Individuals is a visual art projects which works with 7 visual arts collective and 36 individual artists in total.

We were impressed by a lot of art installation that caught our eyes as they used various of mediums to represent the ideas, from social commentaries to political humour.

Immersio
Stepping into the first floor of Urbanscapes House, just right after we opened the door, we were directly fascinated by the dark room that was filed by the visual, digital and sonic exhibition made of light and sound.

They also had little space for virtual reality, the visitor were invited to put the VR headset and step into a virtual world to paint their very own version of KL

#THISISKUALALUMPUR

Moving up to the third floor of Urbanscapes House, the visitors were offered by the intimate look of KL street scenes, character and city silhouettes wrapped in all the hanging photograph all over the room.

What we love most is how it clearly showed one of the best feature of Kuala Lumpur, the complexity, yet rich mixture of different cultures and heritage.

These three new releases from Time Inc. Books are must-haves for any cookbook collection and are guaranteed to get you fired up to grill over the holiday weekend.

Texas BBQ by the Editors of Southern Living (April 11, 2017, $19.99)

From the Editors of Southern Living, this ode to Lone Star flavor highlights diverse barbecue styles from east to west and panhandle to coast. You’ll learn how the pulled pork of East Texas is different from the spice-rubbed beef of South Texas and how the beer-poached grilled sausage of Central Texas varies from the garlicky grilled sausage of Southeast Texas.

Recipe Excerpt: Spicy Grilled Wings

Serve these satisfyingly spicy wings paired with the creamy Blue Cheese Sauce and a selection of locally brewed IPAs.

Hands-on 1 hour Total 1 hour, 10 minutes, including sauce Serves 12

2 teaspoons ground chipotle chile pepper

2 teaspoons black pepper

2 teaspoons table salt

41⁄2 to 5 pounds chicken wings

1 tablespoon olive oil

11⁄2 ounces (3 tablespoons) butter

1⁄2 cup chopped onion

2 garlic cloves, pressed

1 cup apple cider vinegar

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

2 tablespoons light brown sugar

2 tablespoons Worcestershire sauce

2 teaspoons hot sauce

Blue Cheese Sauce

1. Light 1 side of grill, heating to 350° to 400°F (medium-high). Combine the first 2 ingredients and 1 teaspoon of the salt. Cut off the chicken wing tips, and discard; cut wings in half at joint. Toss the wings with oil. Sprinkle the chicken with pepper mixture, and toss. Arrange the wings over the unlit side of grill. Grill, covered with grill lid, 18 to 20 minutes on each side or until done.

2. Meanwhile, melt the butter in a saucepan over medium-high; add the onion and garlic, and sauté 5 minutes or until tender. Reduce heat to medium. Add the vinegar, next 5 ingredients, and remaining 1 teaspoon salt. Cook, stirring occasionally, 10 to 12 minutes or until bubbly.

3. Transfer the wings to a clean bowl; add half of the butter mixture, reserving remaining mixture. Toss the wings gently to coat. Place the wings on the lit side of grill. Grill, covered with grill lid, 10 minutes or until browned, turning occasionally. Toss the wings with reserved butter mixture. Serve with the Blue Cheese Sauce.

Blue Cheese Sauce

Hands-on 10 minutes Total 10 minutes Makes about 2 cups

1 (8-ounce) container sour cream

1⁄3 cup buttermilk

1 (4-ounce) wedge blue cheese, crumbled

2 tablespoons chopped fresh chives

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1 teaspoon coarse-grained mustard

1⁄2 teaspoon table salt

1⁄4 teaspoon black pepper

Stir together all the ingredients until well blended. Cover and chill until ready to serve.

The South’s Best Butts by Matt Moore (April 25, 2017, $26.95)

Using the almighty pork butt – long considered to be one of the South’s most revered cuts – as his cornerstone, Matt leaves no pits, ovens, grills, or smokers unturned, as he interviews the famous and not-so-famous pit masters of America’s Southern barbecue region for the techniques and recipes that have made their barbecue some of the most sought after from Texas to Tennessee.

Recipe Excerpt: B-Daddy’s Pork Tacos and Chipotle Slaw

You can’t visit Texas without having a taco, or three, as they are served at B-Daddy’s. The deliciously tender and slightly sweet pulled pork is heaped in a warmed tortilla with creamy chipotle slaw.

Serves 1 • Hands-on: 10 minutes • Total: 10 minutes

1 ounce (2 tablespoons) unsalted butter

2 (6-inch) corn tortillas

6 ounces pulled pork, warmed

1⁄2 cup B-Daddy’s Chipotle Slaw

2 tablespoons barbecue sauce (such as Head Country Barbecue Sauce)

1. Melt the butter in a large cast-iron skillet over medium-high until it foams. Add the tortillas, and cook until bottoms are lightly charred, about 30 seconds. Turn and top evenly with the pork; cook 30 seconds.

2. Remove the tortillas, and slightly fold. Top each with about 1⁄4 cup of the slaw and 1 tablespoon of the barbecue sauce, and serve immediately.

B-Daddy’s Chipotle Slaw

B.R. and his son Kyle have perfected this creamy, spicy slaw to serve not only as a topping for a sandwich or taco, but also as a formidable side. If you can’t find chipotle salsa, simply blend up canned chipotle peppers in adobo sauce until smooth. If you have time, it’s best to put this together a few hours before serving to really let the flavors meld.

Serves 8 • Hands-on: 15 minutes • Total: 15 minutes

1⁄2 head red cabbage, cored and finely shredded

1⁄2 head green cabbage, cored and finely shredded

1⁄2 red onion, thinly sliced

1⁄2 bunch fresh cilantro, finely chopped

1⁄2 bunch scallions, finely chopped

1 cup matchstick carrots

3⁄4 cup mayonnaise

1⁄2 cup chipotle salsa

2 tablespoons honey

11⁄2 tablespoons Sriracha chili sauce

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1⁄2 tablespoon garlic powder

1 lime, juiced (about 2 tablespoons)

Combine all the ingredients in a large bowl. Using tongs or clean hands, thoroughly toss mixture until combined. Cover and chill until ready to serve.

Coleman: The Outdoor Adventure Cookbook (April 11, 2017, $22.99)

Leave the canned beans and simple sandwiches at home. The Outdoor Adventure Cookbook will take your next campfire meal from ordinary to extraordinary. With this book’s expert advice combined with a couple of key outdoor pots and appliances as well as some careful prep and packing, you can wow your friends and family with your outdoor chef ingenuity.

Take a lesson from your local barbecue joint and hand out hand wipes at the end of the meal. A cold water tap isn’t going to cut it with these finger-lickin’ ribs.

1 cup bourbon

1⁄2 cup honey

3 tablespoons apple cider vinegar

2 teaspoons black pepper

2 teaspoons onion powder

2 (3-pound) slabs pork baby back ribs

1 tablespoon kosher salt

1⁄4 cup plus 1 tablespoon olive oil, divided

1. Heat a camping stove or grill to high (about 400° to 450°F).

2. Place the bourbon in a saucepan on the camping stove or grilling grate. Bring to a boil, and cook, stirring occasionally, until reduced to about 1⁄2 cup, 6 to 8 minutes. Stir in the honey, vinegar, pepper, and onion powder, and cook, stirring occasionally, until slightly syrupy, about 5 minutes. Remove the pan from the heat.

3. Reduce the heat to medium-low (about 300° to 325°F). Rub the ribs with the salt and 1⁄4 cup of the oil. Wrap each slab separately in heavy-duty aluminum foil, wrapping tightly to form a packet. Place on grilling grate, and cook until the ribs are tender and done, about 11⁄2 hours, turning the packets occasionally. Carefully remove from the grilling grate. Brush the grilling grate with the remaining 1 tablespoon oil, and increase the heat to medium-high (about 375° to 400°F). Remove the ribs from the foil, and arrange on the grilling grate. Cook, basting often with the bourbon sauce, until a crust forms on the outside of the ribs, about 2 minutes. Remove the ribs, and brush with the bourbon sauce. Cut the ribs between the bones, and serve with the remaining bourbon sauce.

Luchini Pizzeria and Bar heralds the launch of a new fast casual concept for TAO Group. Combining a by-the-slice pizzeria with sleek design, comfortable seating, and a full bar, Luchini Pizzeria and Bar is poised to become the go-to spot for lunch, dinner, and the all-important post party late night refuel. Luchini Pizzeria and Bar will open daily at 11am, closing at 3am Tuesday, Friday and Saturday and 2am on Wednesday, Thursday and Sunday.
President of 360 MAGAZINE Vaughn Lowery states, “‘A Moment in Redd [named after photographer Tyren Redd]’ is an introspective digital portrait series presented on our Instagram channel, which encapsulates artists who embody the true essence of our publication- empowerment, equality, sensuality and most important of all, humanity within a global society.”
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